| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process
|
Shi, Yi
|
|
|
98 |
C |
p. 613-621
|
artikel
|
| 2 |
Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt
|
Zhao, Lili
|
|
|
98 |
C |
p. 9-17
|
artikel
|
| 3 |
A GICA strip for Campylobacter jejuni real-time monitoring at meat production site
|
Zang, Xiaoqi
|
|
|
98 |
C |
p. 500-505
|
artikel
|
| 4 |
Antioxidant and antifungal effects of eugenol incorporated in bionanocomposites of poly(3-hydroxybutyrate)-thermoplastic starch
|
Garrido-Miranda, Karla A.
|
|
|
98 |
C |
p. 260-267
|
artikel
|
| 5 |
Application of ion-exchange resin as solid acid for buffer-free production of γ-aminobutyric acid using Enterococcus faecium cells
|
Zhu, Hui
|
|
|
98 |
C |
p. 341-348
|
artikel
|
| 6 |
Arsenic species in herbal tea leaves and infusions determination by HPLC-ICP-MS
|
Milani, Raquel Fernanda
|
|
|
98 |
C |
p. 606-612
|
artikel
|
| 7 |
Biocompounds and physical properties of açaí pulp dried by different methods
|
Lucas, Bárbara Franco
|
|
|
98 |
C |
p. 335-340
|
artikel
|
| 8 |
Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles
|
Alan, Yusuf
|
|
|
98 |
C |
p. 322-328
|
artikel
|
| 9 |
Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines
|
Rubio-Bretón, Pilar
|
|
|
98 |
C |
p. 458-464
|
artikel
|
| 10 |
Camel whey protein hydrolysates displayed enhanced cholesteryl esterase and lipase inhibitory, anti-hypertensive and anti-haemolytic properties
|
Jafar, Sabika
|
|
|
98 |
C |
p. 212-218
|
artikel
|
| 11 |
Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
|
Lafarga, Tomás
|
|
|
98 |
C |
p. 106-112
|
artikel
|
| 12 |
Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases
|
Rawdkuen, Saroat
|
|
|
98 |
C |
p. 18-24
|
artikel
|
| 13 |
Chemical compositions of Pu'er tea fermented by Eurotium Cristatum and their lipid-lowering activity
|
Jiang, Chenkai
|
|
|
98 |
C |
p. 204-211
|
artikel
|
| 14 |
Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation
|
Zhang, Yao
|
|
|
98 |
C |
p. 39-45
|
artikel
|
| 15 |
Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression
|
Chompoorat, Pavalee
|
|
|
98 |
C |
p. 197-203
|
artikel
|
| 16 |
Control of apple surface microflora for fresh-cut produce by post-harvest hot-water treatment
|
Kabelitz, Tina
|
|
|
98 |
C |
p. 492-499
|
artikel
|
| 17 |
Corrigendum to "Anti quorum sensing and anti biofilm efficacy of cinnamaldehyde encapsulated chitosan nanoparticles against Pseudomonas aeruginosa PAO1" [LWT 97 (2018) pp. 752-759]
|
Subhaswaraj, Pattnaik
|
|
|
98 |
C |
p. 661
|
artikel
|
| 18 |
Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health
|
Abd El-Fattah, Alaa
|
|
|
98 |
C |
p. 390-397
|
artikel
|
| 19 |
Development of Lactobacillus acidophilus-fermented milk fortified with date extract
|
Abdollahzadeh, Seyedeh Maryam
|
|
|
98 |
C |
p. 577-582
|
artikel
|
| 20 |
Development of microwave-assisted dynamic extraction by combination with centrifugal force for polyphenols extraction from lettuce
|
Angoy, Alice
|
|
|
98 |
C |
p. 283-290
|
artikel
|
| 21 |
Effect of addition of fermented bean seed flour on the content of bioactive components and nutraceutical potential of wheat wafers
|
Jakubczyk, Anna
|
|
|
98 |
C |
p. 245-251
|
artikel
|
| 22 |
Effect of barrel temperature and moisture content on the composition and oxidative stability of extruded palm oil in an oil-starch model system
|
Wan, Liting
|
|
|
98 |
C |
p. 398-405
|
artikel
|
| 23 |
Effect of carrier agents on the physical properties and morphology of spray-dried Monascus pigment powder
|
Xu, Duoxia
|
|
|
98 |
C |
p. 299-305
|
artikel
|
| 24 |
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage
|
Paciulli, Maria
|
|
|
98 |
C |
p. 451-457
|
artikel
|
| 25 |
Effect of chia seed on glycemic response, texture, and sensory properties of Chinese steamed bread
|
Zhu, Fan
|
|
|
98 |
C |
p. 77-84
|
artikel
|
| 26 |
Effect of electrospun thymol-loaded nanofiber coating on vitamin B profile of gilthead sea bream fillets (Sparus aurata)
|
Ceylan, Zafer
|
|
|
98 |
C |
p. 162-169
|
artikel
|
| 27 |
Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate
|
Jiang, Shanshan
|
|
|
98 |
C |
p. 134-140
|
artikel
|
| 28 |
Effect of hydrocolloid and processing potentiality on water migration in apple jellies of Yinduqing cultivar
|
Kamal, Tariq
|
|
|
98 |
C |
p. 381-389
|
artikel
|
| 29 |
Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc)
|
Olagunju, Omotola
|
|
|
98 |
C |
p. 533-539
|
artikel
|
| 30 |
Effect of mixed culture inoculation on chemical and sensory properties of aronia (Aronia melanocarpa)
|
Kang, Min-Seung
|
|
|
98 |
C |
p. 418-423
|
artikel
|
| 31 |
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging
|
Admane, Naouel
|
|
|
98 |
C |
p. 170-178
|
artikel
|
| 32 |
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice
|
Alongi, Marilisa
|
|
|
98 |
C |
p. 366-371
|
artikel
|
| 33 |
Effect of phenolics on amandin immunoreactivity
|
Zhang, Ying
|
|
|
98 |
C |
p. 515-523
|
artikel
|
| 34 |
Effect of pre-treatment conditions and freeze-drying temperature on the process kinetics and physicochemical properties of pepper
|
Krzykowski, Andrzej
|
|
|
98 |
C |
p. 25-30
|
artikel
|
| 35 |
Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese
|
Moreira, Gisela M.M.
|
|
|
98 |
C |
p. 583-590
|
artikel
|
| 36 |
Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates
|
Avilés-Gaxiola, Sara
|
|
|
98 |
C |
p. 629-634
|
artikel
|
| 37 |
Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging
|
Mojaddar Langroodi, Ali
|
|
|
98 |
C |
p. 372-380
|
artikel
|
| 38 |
Efficacy of UV-A, UV-B, and UV-C irradiation on inactivation of foodborne pathogens in different neutralizing buffer solutions
|
Jeon, Min-Jin
|
|
|
98 |
C |
p. 591-597
|
artikel
|
| 39 |
Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters
|
Muelas, R.
|
|
|
98 |
C |
p. 506-514
|
artikel
|
| 40 |
Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment
|
Jiao, Guangling
|
|
|
98 |
C |
p. 237-244
|
artikel
|
| 41 |
Fatty acid profiles of seeds from different Ribes species
|
Piskernik, Saša
|
|
|
98 |
C |
p. 424-427
|
artikel
|
| 42 |
Fermenting liquid vinegar with higher taste, flavor and healthy value by using discarded Cordyceps militaris solid culture medium
|
Liu, Lu
|
|
|
98 |
C |
p. 654-660
|
artikel
|
| 43 |
Formula optimization approach for an alternative Ready-to-Use Therapeutic Food
|
Armini, Vincenzo
|
|
|
98 |
C |
p. 148-153
|
artikel
|
| 44 |
Fusarium culmorum multi-toxin screening in malting and brewing by-products
|
Mastanjević, Kristina
|
|
|
98 |
C |
p. 642-645
|
artikel
|
| 45 |
Gelling properties of hake muscle with addition of freeze-thawed and freeze-dried soy phosphatidylcholine liposomes protected with trehalose
|
Marín-Peñalver, D.
|
|
|
98 |
C |
p. 46-53
|
artikel
|
| 46 |
Gluten-free baked muffins developed with Prosopis alba flour
|
Sciammaro, L.P.
|
|
|
98 |
C |
p. 568-576
|
artikel
|
| 47 |
Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products
|
Casarotti, Sabrina N.
|
|
|
98 |
C |
p. 69-76
|
artikel
|
| 48 |
Hercynine content in widely consumed commercial beverages
|
Sotgia, Salvatore
|
|
|
98 |
C |
p. 465-469
|
artikel
|
| 49 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
98 |
C |
p. IFC
|
artikel
|
| 50 |
Improvement of functional properties of sunflower protein isolates near isoelectric point: Application of heat treatment
|
Malik, Mudasir Ahmad
|
|
|
98 |
C |
p. 411-417
|
artikel
|
| 51 |
Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts
|
Özünlü, Orhan
|
|
|
98 |
C |
p. 477-484
|
artikel
|
| 52 |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH
|
Loria, Karina G.
|
|
|
98 |
C |
p. 598-605
|
artikel
|
| 53 |
Interactions between mushroom powder, sodium chloride, and bovine proteins and their effects on lipid oxidation products and consumer acceptability
|
Tom, Natalie
|
|
|
98 |
C |
p. 219-224
|
artikel
|
| 54 |
Intercalation technique can turn pomegranate industrial waste into a valuable by-product
|
Balooch, Mohammadreza
|
|
|
98 |
C |
p. 99-105
|
artikel
|
| 55 |
Investigation of betacyanins stability from peel and flesh of red-purple pitaya with food additives supplementation and pH treatments
|
Leong, Hui Yi
|
|
|
98 |
C |
p. 546-558
|
artikel
|
| 56 |
Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying
|
Wang, Wenjie
|
|
|
98 |
C |
p. 252-259
|
artikel
|
| 57 |
Kinetics, physicochemical properties, and antioxidant activities of Angelica keiskei processed under four drying conditions
|
Zhang, Chengcheng
|
|
|
98 |
C |
p. 349-357
|
artikel
|
| 58 |
Multivariate analysis of essential elements in raw cocoa and processed chocolate mass materials from three different manufacturers
|
Kruszewski, Bartosz
|
|
|
98 |
C |
p. 113-123
|
artikel
|
| 59 |
Novel autochthonous lactobacilli with probiotic aptitudes as a main starter culture for probiotic fermented milk
|
Nami, Yousef
|
|
|
98 |
C |
p. 85-93
|
artikel
|
| 60 |
Oak barrel tannin and toasting temperature: Effects on red wine anthocyanin chemistry
|
Watrelot, Aude A.
|
|
|
98 |
C |
p. 444-450
|
artikel
|
| 61 |
Optimization of ACE inhibitory peptides from black soybean by microwave-assisted enzymatic method and study on its stability
|
Li, Meiqing
|
|
|
98 |
C |
p. 358-365
|
artikel
|
| 62 |
Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality
|
Sulistyawati, Ita
|
|
|
98 |
C |
p. 179-186
|
artikel
|
| 63 |
Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage
|
Wang, Dongying
|
|
|
98 |
C |
p. 268-275
|
artikel
|
| 64 |
Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization
|
López, Débora N.
|
|
|
98 |
C |
p. 485-491
|
artikel
|
| 65 |
Physicochemical and antibacterial effects of sodium bicarbonate and brine water on the electrolysed water generated by a portable sanitising unit
|
Zhang, Jufang
|
|
|
98 |
C |
p. 524-532
|
artikel
|
| 66 |
Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits
|
Reche, J.
|
|
|
98 |
C |
p. 1-8
|
artikel
|
| 67 |
Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours
|
Kahraman, Gokcen
|
|
|
98 |
C |
p. 276-282
|
artikel
|
| 68 |
Potential for enhanced soy storage protein breakdown and allergen reduction in soy-based foods produced with optimized sprouted soybeans
|
Oyedeji, Ajibola B.
|
|
|
98 |
C |
p. 540-545
|
artikel
|
| 69 |
Potentiality of the use of starter culture in PDO Strachitunt production on chemical-physical and microbiological features: A pilot study
|
Tirloni, E.
|
|
|
98 |
C |
p. 124-133
|
artikel
|
| 70 |
Preservative effects of allicin microcapsules on daily foods
|
Wang, Yufeng
|
|
|
98 |
C |
p. 225-230
|
artikel
|
| 71 |
Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés
|
de Carli, Cynthia
|
|
|
98 |
C |
p. 154-161
|
artikel
|
| 72 |
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils
|
Osuna, Mariana B.
|
|
|
98 |
C |
p. 54-61
|
artikel
|
| 73 |
Quantification of rice and black gram dal proportions in idli batters by estimation of starch, daidzein and trypsin inhibitor activity
|
Amane, Dhanashree
|
|
|
98 |
C |
p. 622-628
|
artikel
|
| 74 |
Reduction of biogenic amine contents in fermented soybean paste using food additives
|
Lee, Jun-Young
|
|
|
98 |
C |
p. 470-476
|
artikel
|
| 75 |
Reliable determination of the induction period and critical reverse micelle concentration of lipid hydroperoxides exploiting a model composed of pseudo-first and -second order reaction kinetics
|
Farhoosh, Reza
|
|
|
98 |
C |
p. 406-410
|
artikel
|
| 76 |
Rheological, micro-structural and sensorial properties of camel milk yogurt as influenced by gelatin
|
Mudgil, Priti
|
|
|
98 |
C |
p. 646-653
|
artikel
|
| 77 |
Semi-solid state fermentation and enzymatic hydrolysis impeded the destroy of wheat bran on gluten polymerization
|
Zhang, Huijuan
|
|
|
98 |
C |
p. 306-313
|
artikel
|
| 78 |
Sensory evaluation of a novel prebiotic sheep milk strawberry beverage
|
Balthazar, Celso F.
|
|
|
98 |
C |
p. 94-98
|
artikel
|
| 79 |
Starch edible films loaded with donut-shaped starch microparticles
|
Farrag, Yousof
|
|
|
98 |
C |
p. 62-68
|
artikel
|
| 80 |
Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei
|
Ambros, S.
|
|
|
98 |
C |
p. 291-298
|
artikel
|
| 81 |
Survival kinetics of heat-stressed Escherichia coli O157:H7 and Listeria monocytogenes cells as post-fermentation contaminants in kefir during refrigerated storage
|
Coşansu, Serap
|
|
|
98 |
C |
p. 635-641
|
artikel
|
| 82 |
Synbiotic combination of Lactobacillus rhamnosus NCDC 298 and short chain fructooligosaccharides prevents enterotoxigenic Escherichia coli infection
|
Anand, Santosh
|
|
|
98 |
C |
p. 329-334
|
artikel
|
| 83 |
Tailoring egg white proteins by a GRAS redox pair for production of cold-set gel
|
Alavi, Farhad
|
|
|
98 |
C |
p. 428-437
|
artikel
|
| 84 |
The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
|
Trigo, Marcos
|
|
|
98 |
C |
p. 231-236
|
artikel
|
| 85 |
The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat
|
McDermott, A.
|
|
|
98 |
C |
p. 141-147
|
artikel
|
| 86 |
Thermal and water sorption properties of Bifidobacterium BB-12 microcapsules obtained from goat's milk and prebiotics
|
Verruck, Silvani
|
|
|
98 |
C |
p. 314-321
|
artikel
|
| 87 |
Thermal processing influences the digestibility and immunoreactivity of muscle proteins of Scylla paramamosain
|
Liu, Meng
|
|
|
98 |
C |
p. 559-567
|
artikel
|
| 88 |
Use of gamma radiation to inactivate stressed Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva
|
Osaili, Tareq M.
|
|
|
98 |
C |
p. 438-443
|
artikel
|
| 89 |
Use of talc in oil mills: Influence on the quality and content of minor compounds in olive oils
|
Vidal, Alfonso M.
|
|
|
98 |
C |
p. 31-38
|
artikel
|
| 90 |
Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis
|
Gaborieau, Stéphane
|
|
|
98 |
C |
p. 187-196
|
artikel
|
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